So, About This Claim
While I cannot test the health factor (see my previous post), I can test the flavor! Admittedly my little experiment wouldn’t meet any laboratory standards, but anyway.
I brewed teabags (standard teabags, purchased from a grocery store) and loose leaf Chinese green teas (again, standard tea)—both in the conventional manner and with Dr. Vuong’s method.
Experiment 1: Brewing a Teabag
I used 8 ounces of hot water, steeping a teabag of Chinese green tea for 2 minutes.
I put a second teabag into hot water and immediately microwaved it for 30 seconds at half power, and then let it sit for a minute before removing the teabag, per Dr. Vuong, who advocates this method.
Neither he nor the teabag company suggested what temperature “hot” should be, so already this experiment is not at all controlled. Nor does Vuong provide what wattage the “half power” should be.
Experiment 2: Brewing Loose Leaf Tea
I measured a teaspoon of loose Chinese green tea and brewed it in 8 ounces of hot water for 2 minutes.
I put another teaspoon of loose tea into 8 ounces of hot water and immediately microwaved it for 30 seconds at half power. After letting it sit for an additional minute, I filtered out the leaves.
So Does the Microwave Make a Difference?
I had my husband and daughter do a blind taste test.
Me: preferred microwave version because it was stronger
Husband: thought the microwaved version was stronger but he preferred the conventionally brewed one
Daughter: thought the microwaved version was stronger but the conventionally brewed one was sweeter
Loose Leaf Tea Results
Me: microwaved version was awful so totally preferred the conventionally brewed version
Husband: preferred conventionally brewed one
Daughter: thought the conventionally brewed tea was stronger but the microwaved one was sweeter
These results intuitively make sense because in this photo of the teabag contents after brewing, you can see that the tea leaves have been chopped into tiny bits.
When they are brewed, there is a lot of surface area and the flavor is quickly extracted.
The microwave apparently maximizes that process, without contributing bitterness to the brew.
With Loose Leaf Tea
If, however, you have loose leaf tea, I personally would follow the recommended conventional brewing method.
Compared to small bits of leaves, whole leaves retain more of their flavor and health benefits, and they also release them more slowly—which is why many green, white, and oolong teas can, and often should, be brewed more than once.
The microwave was not sufficient, at least in my little study, to extract the flavor that I expect from these leaves.
Source: Hoh, A. “Microwaving tea the best way to brew and extract health benefits,” ABC News, April 10, 2017